Eggplant Boat with Cheese
(Peynirli Patlıcan Kayığı - Aegean Region)
2 medium-size eggplants
2-3 garlic cloves, do not peel
1/2 cup feta cheese, crumbled (Turkish Kashar or mozzarella cheese can also be used)
2-3 tbsp parsley, chopped
4-5 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp crushed red pepper (red pepper flakes)
Before placing the eggplants in the oven, make holes on the eggplants with a fork so that they will soften and roast better. Then, place them on an oven tray with the garlic cloves and roast for about 25 minutes on broil (alternatively, you can barbecue them until softened). Remove the garlic cloves from the oven a bit earlier and peel them, then they will be roasted quickly.
Mix all the filling ingredients. Split and open the eggplants lengthwise with the tip of the knife. If there is any, remove the hard seeds. Then, fill them equally with the filling.
Serve while it is still warm.
-Chicken Shish Kebab, Turkish Rice Pilaf, Ayran, Arugula Salad with Walnuts, Asparagus with Mushrooms in Olive Oil, Tahini Bread and Turkish Rice Pudding.